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Sous Vide Miso

douglas_bd

During Sean Brock's run on Mind of a Chef, he talks about making miso and it appears he is using a circulator set up to accelerate the process. Does anyone have experience with this? I haven't been able to find anything describing the process via google. All my searches end up with recipes for finished dishes, but not the miso making process. And I can find plenty of detail on traditional miso making, but hoping to circumvent the months and months of waiting.

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Comments

tshewman

When I watched this, I wasn't under the impression that they were using it to accelerate the process, but rather control the temperature rather rigidly as most suggest no-where above ~40C (which is obviously not warm). The length of time will influence the final product. But there's still the final fermentation (the shortest in the video I heard them mention was 33day (the banana).

douglas_bd

If you look at the labels on the products, the Benne shows 9 day, Peanut Miso at 10 day and 33 day Banana. A 9 or 10 day process would be fun to play around with.

douglas_bd

Also, they show the circulator at 43C for a popcorn miso.

tshewman

If I recall they tested at many stages. Traditional miso would presumably take longer where the banana, peanut etc obviously isn't traditional miso. I agree it woukd be fun to play with.......and makes me think (which is usually dangerous :-)..)

tshewman

Yes, I saw that. The nordic food lab steams at 40C so I don't know what the extra 3 deg does (or doesn't).

tangma27

I think that it's the same concept as sous vide yogurt. The enzymes that are leftover after the koji dies probably have an optimal temperature that they are most active at? Perhaps? I think if you research how commercialized miso is made you can probably find that answer